American Lamb Neck wild-edibles Rick and Bill Thompson are

Rick and Bill Thompson are the brotherly duo behind this operation

and even farmed availability is quite restricted

Sold in 1kg container

producers in the southern hemisphere are increasingly placing their own renditions on the map as well

American Lamb Neck wild-edibles Rick and Bill Thompson areA celebrated braising cut, lamb neck will yield meltingly tender meat after stewing in white wine, cider, or stock, alongside a generous bouquet of aromatics. An ideal cut for stews or pasta sauces, the meat can be combined with the braising juices for an irresistible result. We are incredibly proud to offer this American raised lamb from the rolling prairies of the Midwest. Grass fed and farmed using regenerative practices, this lamb presents